Tangy Tomato Salmon Fish Curry

Tangy Tomato Salmon Fish Curry

Tangy Tomato Salmon Fish Curry

Fresh and Tangy Tomato Salmon Fish Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4


  • Wok


  • 2 pounds salmon fillet chopped into 2-inch pieces
  • 1 medium onion pureed
  • 1 cup tomato puree
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon curry powder
  • 2 tablespoons canola oil
  • quarts water
  • Salt to taste


  • Heat the canola oil in a deep bottom wok over medium heat. Pour in the onion and cook until light brown. Add in the ginger-garlic paste and cook for minutes, stirring continuously.
  • Now, add in the rest of the ingredients except the fish fillet and water and cook until all the ingredients turn into a thick sauce.
  • Then, add the fillet and water. Mix well. Cover the wok with a lid. Let it simmer over low heat for 15-20 minutes, stirring occasionally.
  • Once cooked, remove the wok from the heat and transfer the curry to a serving bowl.
  • Serve hot with boiled basmati rice, sticky rice or jasmine rice.
Keyword Curry, fish recipe, Salmon, salmon recipe
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